Photo Courtesy of Gab Varano

Holy shrimp, this scampi happening! That’s a pretty soFISHticated pun, am I right? This week’s recipe is shrimp scampi. I prefer it with pasta because I think it showcases both the shrimp and the sauce. But I also just really like pasta in general, so that might be it too.

Ingredients:

4 tablespoons olive oil

4 tablespoons butter

3 cloves garlic, finely chopped

1 pound extra-large shrimp, deveined and shelled

1/2 cup white wine (can be substituted with 1/4 cup of water from the pasta pot)

2 tablespoons flat-leaf parsley, chopped

1/2 teaspoon hot red pepper flakes, crushed

Salt, to taste

Instructions:

In a large saute pan over medium heat, heat the olive oil and butter. 

Add the crushed red pepper flakes and stir for approximately 1 minute.

Add the garlic and cook approximately 2-3 minutes.

Remove the garlic and set aside.

Add the shrimp and cook each side for 2 minutes, until pink.

Add wine, bring to a boil and then reduce heat to low.

Add the cooked garlic and incorporate into the shrimp mixture.

Sprinkle parsley over the shrimp and season with salt.

This dish may be eaten as is, served as a topping on toasted semolina bread or tossed with your favorite pasta, such as linguine or spaghetti.

Follow Gab Varano on Instagram @gabgrabsgrub